How to Make DIY Balanced Breaks

The popular Balanced Breaks snacks are packed with protein to satisfy your afternoon cravings. They're easy to make at home, too!

The Balanced Breaks you find at the grocery store are wildly popular, and it’s easy to see why. Each snack is a mix of nuts, cheese and fruit. Unlike many packaged snacks that are loaded with unhealthy fats or too much salt, the whole food ingredients in Balanced Breaks are relatively healthy, and packed with protein that keeps you full for hours.

(Did you know protein is good for weight loss?)

Plus, each pack includes a variety of textures—crunchy, chewy and creamy—for an all-around satisfying snack.

How to Make DIY Balanced Breaks

The snacks are super-easy to make at home. Here’s what to do:

1. Follow This Ratio

Nuts (14 g or 1/2 oz each) + Cheese (14 g or 1/2 oz each) + Dried Fruit (14 g or 1/2 oz each)

2. Pick Your Favorite Ingredients

You can create a ton of different flavor combinations from this simple recipe. Here are some of the possibilities:

Nuts or seeds: Peanuts (plain, salted or honey-roasted), almonds, cashews, macadamia nuts, toasted walnuts or pecans, pistachios, sunflower seeds, pumpkin seeds.

See what health benefits almonds bring to the table.

Cheese: cheddar (mild or sharp), Gouda, pepper jack, Monterey Jack, Swiss, manchego, Colby jack, Gruyere. Avoid soft cheeses, which don’t store as well.

Dried fruit: Raisins, cranberries, blueberries, currants, apricots, mango slices, dates.

Find more make-ahead recipes that will save your future self tons of time.

3. Portion and Pack

After you decide on a flavor combination, you can prep snacks up to a few days in advance. Simply slice the cheese into cubes, and portion out nuts and fruit. We like to keep the prepped snacks in divided storage containers, like these bento boxes. If you use a single container, keep the cheese separated from the fruit and nuts with a piece of wax paper or aluminum foil to prevent sogginess.

How easy is that? Enjoy your healthy snack!

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Kelsey Rae Dimberg
A former in-house editor at Taste of Home, Kelsey now writes, cooks and travels from her home base of Chicago. After going gluten-free over a decade ago, Kelsey turned to home cooking and baking as a way to recreate her favorite foods. Her specialties include gluten-free sourdough bread, pizza and pastry. When not wrangling her toddler, she enjoys reading, watching old movies and writing. Her debut novel, Girl in the Rearview Mirror, was published by William Morrow in 2019, and her second is forthcoming.